Slow Cooker Apple Butter
Ingredients:
112 large apples, peeled, cored and sliced (I used heirloom selection of cooking and eating apples)
1/2 cup coconut blossom sugar ( unrefined )
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon vanilla extract
3 small quinces ( for flavour)
1/2 cup coconut blossom sugar ( unrefined )
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon vanilla extract
3 small quinces ( for flavour)
Directions:
1.
Place apples in slow cooker. In a medium bowl, whisk together the
sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and
stir gently to combine. Cook on low for 10 hours.
2. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
2. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
perfect with grain free waffles, pancakes and psyllium husk rolls
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